Basket Chaat

                                        

The rains have already hit the ground and controlling the hunger pangs, have gotten difficult. To dive on delicious pakoras and samosas with a hot beverage to go by, is a mandatory thing to do in this weather. Though my today’s recipe is not bound to any climatic conditions; indulging into the varied flavours of chaat, will surely make you to come back for more. 

Right from making the canopies (basket) to making chutney, this recipe has got everything for you.

Preparation time for canopies: 10 mins
Preparation time for stuffing: 15 mins (to boil potato)
                                                    7-8 hours (to soak chickpeas)

 

Cooking time: 30 mins

Course: Appetizer

Author: Shruti Mendulkar

Ingredients for canopy:

1 cup- Maida
1 tbsp- Butter
½ tsp- Carom seeds (ajwain)
½ tsp- Salt
2 tsp- Butter (for greasing)
Oil for deep frying
Water as per requirement

Ingredients for stuffing:

3-4 mashed boiled potatoes
½ cup- Boiled black chickpeas
1 tsp- Red chilli powder
1 tsp- Chaat masala
¼ th tsp- Salt

Ingredients for green chutney:

3-4 Green chillies
1 bunch of Coriander
1 tbsp grated coconut
5 to 6 kernels of roasted groundnut
½ tsp of hing
½ tsp of sugar
1 tsp of salt
water as per requirement

Ingredients for tamarind chutney:

3 to 4 tamarinds
2 tbsp of grated jaggery
1 cup of water

Finely chopped onion and sev for garsnishing

Method for making canopy/ basket:

In a bowl add, maida, 2tbsp hot oil, ajwain and salt. Add little water and mix all the ingredients together till it forms roti-like dough. *remember: the dough shouldn’t be too soft and too hard* Set the dough aside for 5 minutes.

                                     

                                   

Meanwhile grease the canopy mould with butter and add 4-5 cups of oil into the pan for deep frying. 
 

Now, roll out small rotis from the dough and place them on the greased canopy mould. Remove the excessive roti from the edge and prick it with a fork.

                                     

In hot oil, fry these canopies within the span of 30-40 seconds, you’ll see the tin-mould getting separated from the inside basket shaped roti. Now fry this basket, till it becomes golden brown in colour.

Repeat the same procedure for all the baskets.

                                     

For the stuffing:

Soak black chickpeas overnight; in a pressure cooker pour two cups of water and let the chickpeas cook for next 20 to 30 minutes or for 7 to 8 whistles.

                                      

If the chickpeas don’t turn out to be soft, allow them cook for next 10 minutes. Mash potatoes and add these chickpeas into it; also add red chilli powder, chaat masala and salt into it. Mix well.

Method for Green Chutney:

In a mixer pot add all the above ingredients together, till it forms a smooth paste. Add 3 to 4 tbsp of water in order to make chutney smooth in consistency.

Method for Tamarind Chutney:

Soak tamarind in 1 cup of hot water for 2 hour. Squeeze out the pulp and stain it to get a nice, smooth paste. In a pan add this paste with jaggery and together bring it to the boil. Cool it down.

Presentation:

Place canopies on the plate and put the potato-pea mixture into it. Pour the green chutney and sweet chutney over it and top it with onion and sev. Sprinkle a pinch of chaat masala over the baskets.

Mouth-watering basket chat is ready to eat!